PINK LEMONADE BARS
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Provided by Katherine Sacks
Categories Dessert Bake Kid-Friendly Raspberry Lemon Graduation Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 bars
Number Of Ingredients 17
Steps:
- Make the crust:
- Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
- Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
- Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
- Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
- Make the filling and bake bars:
- Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
- Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
- Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
- Do Ahead
- Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.
FROZEN PINK LEMONADE
Steps:
- Simmer 3/4 cup each water and sugar in a saucepan, stirring to dissolve the sugar; let cool. Add 1 1/2 cups water, 1 cup fresh lemon juice and 2 teaspoons grenadine. Freeze in a shallow baking dish, scraping with a fork every 2 hours, until frozen, 4 to 6 hours.
FROZEN PINK LEMONADE
Make and share this Frozen Pink Lemonade recipe from Food.com.
Provided by adena mangis
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients with ice, then garnish with a lemon slice.
Nutrition Facts : Calories 166.3, Sodium 2, Carbohydrate 18, Fiber 0.1, Sugar 15.5, Protein 0.1
PINK LEMONADE DESSERT
Field editor Nancy McDonald of Burns, Wyoming recommends this refreshing treat, noting, "It's light and cool and goes very well after a big meal. Plus, you can make it ahead."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside. , In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring if desired. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.
Nutrition Facts :
FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST
The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
- Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
- Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
- Cut dessert into squares. Garnish each serving with lemon.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
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- Make the Crust: Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with nonstick spray and line it with parchment paper, leaving some overhang.
- In a medium bowl, whisk together the flour, confectioners' sugar and salt. Add the butter and stir to combine just until the dough comes together. (It will be very soft.)
- Transfer the dough to the prepared pan, and press it into an even layer, working the dough to the edge of the pan with your fingers. Transfer to the oven and bake until the edges are light golden brown, 15 to 18 minutes. Cool while you make the filling.
- Make the Filling: In the bowl of a food processer, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve. (You should end up with about ? cup.)
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